Thermoreversible food product

ABSTRACT

The present invention concerns a beverage food product. The beverage food product is in a gel phase at room temperature and is converted to a liquid phase at a temperature elevated above room temperature. The invention has a particular application to a bi- or multi-layered beverage food product, in particular a cream liqueur. The invention provides a beverage food product whose top layer comprises less than 70% (w/w) water. This overcomes a prior art problem of color migration between layers.

CROSS REFERENCE TO RELATED APPLICATION

This application claims the benefit under 35 U.S.C. 371 ofPCT/EP99/09146, filed on Nov. 22, 1999.

The present invention concerns a thermoreversible food product.

The term “thermoreversible” is intended to mean that which isconvertible from a gel phase at room temperature to a liquid phase at atemperature elevated above room temperature. The term “thermoreversible”also includes the preferred term “thermointerchangeable” as that whichis convertible from a gel phase at room temperature to a liquid phase ata temperature elevated above room temperature and is reconvertible backto a gel phase when cooled to room temperature.

It is an object of the present invention to provide a food product whichis gelled at room temperature and which, following heating in amicrowave, has completely melted.

It is a further object of the present invention to provide a bilayeredfood product in which both layers are gelled at room temperature and inwhich, following heating in a microwave, both layers are completelymelted, but remain as substantially separate liquid layers.

It is a still further object of the present invention to provide abilayered food product in which colour migration between the two layersis substantially eliminated, after the food product has been microwaved.

It is also an object of the present invention to provide a multilayeredfood product, in which all layers are gelled at room temperature and inwhich, following heating in a microwave, at least two of the layers arecompletely melted, but remain substantially separate liquid layers, andin which colour migration, between those layers, is substantiallyeliminated.

The food product may be, for example, a coffee liqueur product, having abase layer containing coffee and alcohol and having a top layercontaining an animal fat or a mixture thereof, a vegetable fat or amixture thereof or a mixture of animal and vegetable fats. It isenvisaged that both layers of such a food product may be melted to theirrespective liquid phases and heated by means of a microwave.

In a first embodiment, the invention provides a food product having atop layer comprising less than 70%, preferably less than 65%, morepreferably less than 60%, most preferably less than 50%, (w/w) water andan amount of at least one top thermoreversible setting agent sufficientto maintain the top layer in a gel phase at room temperature whilstpermitting thermoreversion to a liquid phase at a temperature elevatedabove room temperature, with the proviso that sodium caseinate issubstantially absent.

Preferably, the top layer contains 40-65% (w/w) water, more preferably40-50% (w/w) water.

More preferably, the top layer contains at least 40% (w/w) water.

By “room temperature”, we mean at or below 23° C. By “temperatureelevated above room temperature”, we mean that the temperature in therelevant layer is, following heating by microwave, at or above 40° C.,preferably at or above 45° C., more preferably at or above 50° C., mostpreferably at or above 55° C.

Preferably, the food product additionally includes a base layercomprising at least one base thermoreversible setting agent in an amountsufficient to maintain the base layer in a gel phase at roomtemperature, whilst permitting thermoreversion to a liquid phase at atemperature elevated above room temperature.

Advantageously, the top layer additionally comprises at least one topemulsifier and more than 15% (w/w) fat. More advantageously, the toplayer contains more than 20% (w/w) fat and most advantageously 20-40%(w/w) fat. The fat can be of animal or vegetable origin, or a mixturethereof.

Preferably, the at least one top thermoreversible setting agent iscombined with the at least one top emulsifier selected from at least onemono-glyceride of a fatty acid or mixtures thereof; at least onedi-glyceride of a fatty acid or mixtures thereof; at least one sucroseester or mixtures thereof; or mixtures of two or more ofmono-glycerides, di-glycerides and sucrose esters. More preferably, thetop layer contains 0.1 to 1.75% (w/w) of the at least one topthermoreversible setting agent. Even more preferably, the base layercontains 0.1 to 3.5% (w/w) of the at least one base thermoreversiblesetting agent.

In a conventional cream liqueur system, sodium caseinate is used as anemulsifier and as a stabiliser. However, in a microwavable food product,which is the subject of the present invention, the co-presence of sodiumcaseinate and alcohol causes skin formation when the food product ismicrowaved. It was, therefore, necessary to preclude the use of sodiumcaseinate.

It is believed that the present invention overcomes the problem ofcolour migration by providing a top layer having less than 70% (w/w)water—this reduces hydrogen ion migration, which is accompanied bycolour migration, from the base layer to the top layer, which hydrogenion migration affects the pH of the top layer and may also beaccompanied by a breakdown in the stability of the top layer's emulsion,causing it to lose its thermoreversibility.

Suitable emulsifiers should not form a skin on the upper surface of thetop layer when the top layer is heated—it is thought that such skinformation is related to denaturation of a proteinaceous emulsifier, sothat such emulsifiers should be avoided. Suitable emulsifiers must becomestible and include, but are not limited to, mono-glycerides of fattyacids, di-glycerides of fatty acids, sucrose esters or mixtures thereof.Sucrose esters endow good stability, but their organoleptic propertiesneed to be improved.

Suitable top and base thermoreversible setting agents must be comestibleand include, but are not limited to, gelatine, agar, gellan gum, methylcelluloses, guar gum, carrageenan (preferably kappa and/or iotacarrageenan), gum arabic, xanthan gum, locust bean gum or mixturesthereof. When the thermoreversible setting agent is gelatine, the toplayer may contain 0.75 to 1.75% (w/w), more preferably 1.0 to 1.5% (w/w)gelatine and the base layer may contain 1.5 to 3.5% (w/w), preferably2.0 to 3.25% (w/w), more preferably 2.25 to 2.75% (w/w) gelatine. Whenthe thermoreversible setting agent is carrageenan, the top layer maycontain 0.1 to 1.0% (w/w), preferably 0.25 to 0.75% (w/w) carrageenanand the base layer may contain 0.1 to 1.5% (w/w), preferably 0.2 to0.75% (w/w) carrageenan. If a mixture of carrageenans is used, they maybe present in a ratio of 2:1 to 1:2, preferably 1.5:1 to 1:1.5 (ratio ofkappa to iota carrageenan).

Gelatine is obtained from collagen found in animal tissues, includingthe skin, tendons and ossein of bones.

In a second embodiment, the invention provides a cream liqueur foodproduct having a top layer comprising (i) less than 70% (w/w) water;(ii) more than 15% (w/w) fat; (iii) at least one top emulsifier; and(iv) at least one top thermoreversible setting agent, the at least onetop emulsifier and the at least one thermoreversible setting agent beingsufficient to maintain the top layer in a gel phase at room temperature,whilst permitting thermoreversion to a liquid phase at a temperatureelevated above room temperature, with the proviso that the, or each, topemulsifier or setting agent is not sodium caseinate.

The invention also provides a method for forming a layer of a foodproduct, comprising at least one thermoreversible setting agent and/orat least one emulsifier, the method comprising the steps of providing afirst liquid phase at a temperature below room temperature; providing asecond liquid phase comprising an amount of at least one setting agentand/or at least one emulsifier sufficient to maintain a mixture of thefirst and second liquid phases, when mixed in a thermoreversible gelphase at room temperature with the proviso that the, or each, settingagent and/or emulsifier is not sodium caseinate, the second liquid phasebeing at a temperature raised above room temperature; and mixing thefirst and second liquid phases to obtain the top layer.

By “raised temperature” is meant a temperature at or above 30° C.,preferably at or above 35° C.

It will be appreciated that, if the food product comprises a top layerand a base layer, the aforementioned method comprises the steps ofproviding first and second base phases; mixing the first and second basephases and allowing the thus mixed first and second base phases to set;providing first and second top phases; mixing the first and second topphases and allowing the thus mixed first and second top phases to set onthe base layer.

According to a further embodiment of the invention there is provided amethod for forming a layer of a food product comprising at least onethermoreversible setting agent and/or at least one emulsifier sufficientto maintain the layer in a gel phase with the proviso that the, or each,setting agent and/or emulsifier is not sodium caseinate.

It will be appreciated that, if the food product comprises a top layerand a base layer, the aforementioned method comprises the steps ofproviding the first layer, allowing the first layer to set; providingthe second layer and allowing the second layer to set on the base layer.

Advantageously, the food product is a cream liqueur. By “cream liqueur”is meant a bi- or multi-layered beverage whose top layer contains fat ofanimal and/or vegetable origin and at least one of whose other layerscontains alcohol. If the cream liqueur is bilayered, the volume ratiosof the top and base layer should be in the range 1:1 to 1:12, preferably1:1 to 1:10, most preferably about 1:2. Hereinafter is exemplified acream liqueur food product in the form of an “Irish Coffee” having twolayers, namely a base layer and the top layer. It will, of course, beappreciated that the cream liqueur food product may, alternatively, be a“French Coffee” if brandy is added instead of Irish whiskey in the baselayer. Similarly, a “Russian Coffee” (vodka) or “Caribbean Coffee”(rum), etc., are also envisaged. The present invention is not of courselimited to coffee-containing cream liqueur food products (coffee creamliqueur food products)

Any comestibly suitable alcohol in the base and/or top layer may beselected from spirits, such as neutral spirit, whiskey, whisky, brandy,vodka, rum or a mixture thereof. Preferably, the base layer contains 7to 20% (w/w), preferably 8 to 12.5% (w/w), more preferably 8.75 to 10%(w/w) alcohol. More preferably, the top layer contains 7 to 20% (w/w),preferably 8 to 12.5% (w/w), more preferably 8.75 to 10% (w/w) alcohol.Advantageously, the cream liqueur food product contains 7 to 20% (w/w),most preferably 8.75 to 10.5% (w/w) alcohol.

The invention will now be described and exemplified in the followingexamples, which are not intended to limit the scope of the invention.

EXAMPLE 1

A gelatine-containing cream liqueur food product is prepared in thefollowing manner.

The base layer is made first and needs to set before the top layer isapplied. In this example, the base layer is made by forming first andsecond liquid base phases, the first liquid base phase being a coffeeflavoured solution and the second liquid base phase being a 7.5% (w/w)gelatine solution.

Table 1 shows the ingredient list for the base and top layers of twoformulations of the present invention—Formulations A and B—each of whichis similarly prepared.

TABLE 1 BASE LAYER - INGREDIENT LIST A B Ingredients % (w/w) % (w/w)Water 72.34 72.14 Sugar 15.00 15.00 Gelatine-Sherex*** 2.45 2.45 Caramel(Quest 15752) 0.49 0.49 Neutral Spirit 7.64 7.75 Whiskey 1.13 1.13Flavour 0.39* 0.49** 4% NaOH Solution 0.55 0.55 *Coffee (Quest 2A92529)**Coffee QL 15052 ***Sherex is a 240-bloom pork gelatine supplied byQuest International. TOP LAYER - INGREDIENT LIST A B Ingredients % (w/w)% (w/w) Water 46.75 42.44 Double Cream 17.94 18.53 Akolat* (Trade Markof 13.70 14.15 Karlshamns) B15 Sugar 9.13 11.89 Neutral Spirit 7.85 8.11Whiskey 1.17 1.21 Starch - Thermtex 0.91 — Tri Sodium Citrate 0.08 0.08Gelatine - Sherex 1.37 1.42 E471 Emulsifier (Admul MG 0.18 0.19 4223)**Flavour (Cocoa DA06008) 0.91 1.89 Whisky - nn 11034 — 0.09 *A vegetablefat, specifically, a nonlauric speciality fat based on a blend ofrefined and partly hydrogenated oils and fats and containing emulsifiers(E471 and E322) and natural and/or near nature identical butter fats.Akolat 15 can be used in a large number of applications in which butterfat is normally used. **Admul MG 4223 is a mono-diglyceride preparedfrom edible vegetable oil and is recommended for use as a water-in-oilemulsifier in table margarine; as an aerating agent and shelf-lifeextender in bakery margarines and shortenings; and as an aerating agentin ice-cream and imitation creams.

Formulation B has a slightly higher alcohol content at 10.1% thanFormulation A at 9.97%, in their respective base layers—this improvesits organoleptic properties and, possibly, its microbial stability. Inthe respective top layers, sugar and flavour contents are higher inFormulation B, than in Formulation A, to improve organolepticproperties. These changes, in turn, affected the weights of therespective top layers which, then, affects the respective %(w/w).

The first liquid base phase is prepared by heating 30% of the water usedto make the base to 15° C. in a jacketed insulated tank equipped with amixer and dissolving the sugar therein.

The caramel, neutral spirit, whiskey and coffee extract flavour are thenadded and the solution corrected to pH 6-7 by adding 4% NaOH. When fullydissolved, 25.1% of the water used to make the base is added as ice,thereby chilling the solution to 4° C.

The second liquid base phase is prepared by using 44.9% of the waterused to make the base so as to make a 7.5% (w/w) gelatine solution. Thewater is heated to 70° C. in a jacketed insulated vessel equipped with astirrer and the gelatine powder is added under agitation. The solutionis maintained at 70° C. for 3 minutes, in order to ensure that thegelatine is solubilised. The mixture is then cooled, with stirring to35° C.

The base layer is then obtained by transferring two volumes of the firstliquid base phase into the end mould, for example, a glass and,thereafter, dispensing one volume of the gelatine solution (secondliquid base phase) into the mould in such a way as to ensure that thefirst and second liquid base phases are completely mixed. This isachieved using twin piston volumetric fillers, which are equipped withnon-drip filling nozzles and individually jacketed hoppers (at 4° C. andat 35° C., respectively) for the first and second liquid base phases.The second liquid base phase hopper should be a low volume tank, toensure rapid turnover and short holding times of the second liquid basephase and its filling head, down to the filling nozzle, should be traceheated to 35° C. Both filling heads/mechanisms should be attemperated byinitially re-circulating the respective first and second liquid basephases. 66 mls of the first liquid base phase (at 4° C.) and 33 mls ofthe second liquid base phase (at 35° C.) are mixed by simultaneouslyfilling into a 17 cl “tulip” glass with a resulting temperature, whenmixed, of 16° C. approximately. Filling is through twin off-centred,non-drip filling nozzles, to ensure adequate mixing.

Extensive testing of a wide variety of glass types has demonstrated thatthe use of a “tulip” glass is preferred for manufacturing the productand for microwaving it prior to consumption. By “tulip” glass, is meanta glass of substantially tulip shape.

The “tulip” type glass is the most stable on the production line, itmaximises the mixing of the two phases at the fillers and shows goodload-bearing characteristics for foiling. On microwaving, the “tulip”glass does not develop convection currents and therefore does notdisplay the mixing of the two layers which is characteristic of otherglass shapes.

At the optimum temperature of 4° C. for the first liquid base phase and35° C. for the second liquid base phase, the base layer sets in a periodof 7-10 minutes at 10° C.-20° C. air temperature.

The 17 cl glass containing the base layer at approximately 16° C. istransferred to a covered, positively-pressured, first accumulationconveyor, whereupon it is retained for 20 minutes so as to ensure a firmset of the base layer.

The top layer is made in the following manner. Once again, the top layeris formed by providing, separately, first and second liquid top phaseswhich are thereafter mixed.

The first liquid top phase is made by heating 60.43% of the water tomake the topping to 80° C. in a jacketed insulated tank equipped with ahigh speed stirrer, the water being agitated vigorously. Tri-sodiumcitrate, emulsifier (E471), starch, sugar, Akolat (Trade Mark) B15vegetable fat, double cream, neutral spirit, whiskey and cream liqueurflavours are then added in that order. The mixture is heated to 55° C.and, with vigorous stirring, the solution is maintained at 55° C. for 2minutes. The solution is then double homogenised at 4,000 psi. The firstliquid top phase is then cooled in-line to 13° C. and can be stored at atemperature of 13° C. in a jacketed insulating tank equipped with astirring paddle.

The second liquid top phase is prepared by using 39.57% of the waterused to make the topping so as to make a 7.5% (w/w) gelatine solution,the water being heated to 70° C. in a jacketed insulated vessel equippedwith a stirrer and the gelatine powder being added under agitation. Thesolution is maintained at 70° C. for 3 minutes, so as to ensure that thegelatine fully solubilised. The mixture is then cooled, with stirring,as rapidly as is possible to 35° C.

The top layer is then obtained by mixing the first and second liquidphases thoroughly in a ratio of 4.0 parts by volume of first liquid topphase and 1.0 parts by volume of second liquid top phase. Specifically,twin piston volumetric fillers are used, each equipped with individuallyjacketed hoppers (at 13° C. and at 35° C., respectively) for the firstand second liquid top phases.

The filler is equipped with a single filling and mixing head tothoroughly mix the discharges of both pistons before their deposition inthe 17 cl glass which contains the set base layer. Filling volumes of 40ml and 10 ml of first and second liquid top phases, respectively, areused, the filling being via a single centred non-drip filling nozzle.

Once again, the second liquid top phase hopper should be a low volumetank to ensure rapid turnover and short holding times of the secondliquid top phase. Its filling head, down to the mixing head, should betrace heated to 35° C. As before, both filling heads/mechanisms shouldbe attemperated by initially re-circulating their respective products.The top layer takes 8-10 minutes to set at an ambient temperature of10°-20° C.

The 17 cl glass containing the set base layer and the 50 ml top layer isthen passed to a second accumulation conveyer (covered and positivelyair pressurised) for a 20 minute residence time until a firm set hasbeen achieved. The 17 cl “tulip” glass containing the set base layer andthe set top layer is then transferred to a rotary foiling station wherea microwavable foil is picked from a magazine, placed on the glass rimand conduction sealed at 180° C. for 0.5-1.5 seconds. The heated sealinghead should be a rubber/metal composite and be fixed on flexiblemountings.

The foil should be heavy gauge aluminium with no rough edges to minimisethe risk of “arcing” in the microwave. The foil underseal isspecifically formulated to seal to the very small cross section of theglass rim within the time/temperature allowed.

The product is then passed for packaging.

Experiments have shown that it is possible to make a cream liqueur foodproduct with a stable cream-containing top layer with a shelf life of upto 12 weeks at room temperature i.e., less than 23° C., without usingsodium caseinate to stabilise the emulsion.

The presence of 0.18% (or 0.19%) (w/w) E471, as emulsifier, in the toplayer, yields a top layer with good organoleptic properties which doesnot form a skin after microwaving.

It will be appreciated that the temperature and residence timesindicated herein are ambient temperature dependent and may be varied,depending on the actual ambient temperature experienced.

When it is desired to consume the food product, the glass containing thebase layer and top layer and covered with the foil is placed in a 700 Wmicrowave oven for 1 minute to heat the top layer to approximately 52°C. and the base layer to approximately 62° C. It will, of course, beappreciated that the microwave conditions will vary, depending on themake, age and wattage of the microwave oven.

EXAMPLE 2

A carrageenan-containing cream liqueur food product is made in thefollowing manner.

The base layer is made first and needs to set before the top layer isapplied. The base layer comprises of a coffee flavoured solution withneutral spirit, whiskey, minerals (calcium chloride dihydrate), sugarand a thermoreversible setting agent. The top layer comprises of aflavoured solution of animal and vegetable fats, neutral spirit andwhiskey, emulsifiers and two thermoreversible setting agents.

Table 2 shows the ingredients for the base and top layer.

TABLE 2 BASE LAYER - INGREDIENT LIST Ingredients % (w/w) Water 74.78Sugar 15.00 Deltagel 379* 0.39 Quest Caramel 15752 0.49 Neutral Spirit7.64 Whiskey - Bushmills 1.13 Quest Coffee 2A92529 0.39 Calcium ChlorideDihydrate 0.17 *Deltagel 379 is kappa carrageenan for use in foodproducts and is supplied by Quest International Ireland Limited. TOPLAYER - INGREDIENT LIST Ingredients % (w/w) Water 42.78 Sugar 11.99Akolat B15* - Karlshamns 14.27 Cream 18.69 Neutral Spirit 8.18 Whiskey -Bushmills 1.22 Cocoa Flavour DA06008 1.90 Admul MG4223 (emulsifier) 0.19(E471) Whiskey NN11034 0.10 Deltagel 388** 0.30 Calcium ChlorideDihydrate 0.17 Deltagel 379* 0.20 *Deltagel 379 is kappa carrageenan foruse in food products and is supplied by Quest International IrelandLimited. **Deltagel P388 is iota carrageenan for use in food productsand containing carrageenan (E407).

The base layer is prepared by heating 90% of the water to 100° C. in atank equipped with a mixer and heating and cooling jackets. Calciumchloride dihydrate is added achieving a temperature of 90° C., followedby the sugar and the thermoreversible setting agent (Deltagel 379) whichhave been blended prior to this. Mixing is continued at 80-90° C. (15-20mins approx.) until the solution is clear. It is then chilled to 45-50°C.—but never below this temperature range. The spirits are diluted withthe remainder of the water content (10%) and are then added with coloursand flavours to the tank.

The base layer is then obtained by filling a volume of the liquid baseinto an end mould, for example, a glass. 100 ml of the liquid base layer(at 45-50° C.) is filled into a 17 cl “tulip” glass. The filler hopperfor the liquid base should be a low volume tank, to ensure rapidturnover and short holding times and its filling head, down to thefilling nozzle, should be trace heated to 45-50° C. The fillinghead/mechanism should be attemperated by initially re-circulating therespective solution.

As in Example 1, a “tulip” glass is preferred for manufacturing theproduct and for microwaving it prior to consumption.

The 17 cl glass containing the base layer at approximately 40° C. istransferred to a covered, positively-pressured, first accumulationconveyor, whereupon it is retained for up to 25 minutes (air temperature10-20° C.) so as to ensure a firm set of the base layer.

The top layer is prepared by heating 90% of the water to 100° C. in atank equipped with a mixer and heating and cooling jackets. Calciumchloride dihydrate is added achieving a temperature of 90° C. followedby the sugar and thermoreversible setting agents which have beenpre-mixed. Mixing is maintained at 80-90° C. until the solution is clear(15-20 minutes) To a small batch of the clear solution, the emulsifier(Admul), molten Akolat (fats), flavours, diluted spirit blend and creamare then added, in that order, and the solution is raised to 55° C. withheating. It is then double homogenised at 4000 psi at 55° C., cooled to45-50° C. and then filled immediately.

The filler deposits 50 ml of the liquid (molten) top layer into the 17cl glass which contains the set (gelled) base layer. Once again, theliquid top layer hopper should be a low volume tank to ensure rapidturnover and short holding times. Its filling head, down to the fillingnozzle, should be trace heated to 45-50° C. As before, the fillinghead/mechanisms should be attemperated to 45-50° C. by initiallyre-circulating the liquid top layer.

The 17 cl glass containing the set base layer and the 50 ml top layer isthen passed to a second accumulation conveyer (covered and positivelyair pressurised) for a 20 minute residence time until a firm set hasbeen achieved. The top layer takes 15-25 minutes to set at an ambienttemperature of 10-20° C.

The 17 cl “tulip” glass containing the set base layer and the set toplayer is then transferred to a rotary foiling station where amicrowavable foil is picked from a magazine, placed on the glass rim andconduction sealed at 180° C. for 0.5-1.5 seconds. The heated sealinghead should be a rubber/metal composite and be fixed on flexiblemountings.

As in Example 1, the foil should be heavy gauge aluminium with no roughedges to minimise the risk of “arcing” in the microwave. The foilunderseal is specifically formulated to seal to the very small crosssection of the glass rim within the time/temperature allowed.

Experiments have shown that it is possible to make an alcohol-containingfood product with a stable cream-containing top layer with a shelf lifeof up to 12 weeks at temperatures up to 42° C., without using sodiumcaseinate to stabilise the emulsion.

The presence of 0.19% (w/w) E471, as emulsifier, in the top layer,yields a top layer with good organoleptic properties which does not forma skin after microwaving.

It will be appreciated that the temperature and residence timesindicated herein are ambient temperature dependent and may be varied,depending on the actual ambient temperature experienced.

When it is desired to consume the cream liqueur food product, the glasscontaining the base layer and top layer and covered with the foil isplaced in a 800 W microwave oven for approximately 1 minute 30 secs(half power) to heat the top and base layers to approximately 65° C. Itwill, of course, be appreciated that the microwave conditions will vary,depending on the make, age and wattage of the microwave oven.

It will be appreciated that, although example 1 exemplifies a foodproduct containing gelatine as the thermoreversible setting agent andExample 2 exemplifies a food product containing carrageenan (base layer)and carrageenans (top layer) as thermoreversible setting agents, it isalso within the scope of the present invention to use gelatine (or otherthermoreversible setting agent(s)) in one layer and carrageenan(s) (orother thermoreversible setting agent(s)) in another layer.

What is claimed is:
 1. A beverage food product for consumption at atemperature elevated above room temperature, the beverage food productcomprising a top layer including less than 70% (w/w) water and an amountof at least one top thermoreversible setting agent sufficient tomaintain the top layer in a gel phase at room temperature, said amountof said at least one top thermoreversible setting agent permittingthermoreversion of said top layer to a liquid phase at said temperatureelevated above room temperature; and a base layer including at least onebase thermoreversible setting agent in an amount sufficient to maintainthe base layer in a gel phase at room temperature, said amount of saidat least one base thermoreversible setting agent permittingthermoreversion of said base layer to a liquid phase at said temperatureelevated above room temperature, wherein sodium caseinate issubstantially absent from the top layer.
 2. A beverage food productaccording to claim 1, in which the top layer additionally comprises morethan 15% (w/w) fat and at least one top emulsifier.
 3. A beverage foodproduct according to claim 2, in which the top thermoreversible settingagent is selected from the group consisting of gelatine, agar, gellangum, methyl celluloses, guar gum, at least one carrageenan, gum arabic,xanthan gum, locust bean gum and mixtures thereof; and the topemulsifier is selected from the group consisting of mono-glycerides,di-glycerides, sucrose esters; and mixtures thereof.
 4. A beverage foodproduct according to claim 3, in which the top layer contains 0.1 to1.75% (w/w) of the at least one top thermoreversible setting agent ormixtures thereof.
 5. A beverage food product according to claim 1, inwhich said base layer contains 0.1 to 3.5% (w/w) of said at least onebase thermoreversible setting agent, the base thermoreversible settingagent being selected from the group consisting of gelatine, agar, gellangum, methyl celluloses, guar gum, at least one carrageenan, gum arabic,xanthan gum, locust bean gum and mixtures thereto.
 6. A beverage foodproduct according to claim 1, in which the top layer contains 40-65%(w/w) water.
 7. A beverage food product according to claim 1, in whichthe top layer contains 20-40% (w/w) fat.
 8. A beverage food productaccording to claim 5, in which the base layer contains at least onecomestibly suitable alcohol.
 9. A beverage food product according toclaim 1, in which the top layer contains at least one comestiblysuitable alcohol.
 10. A beverage food product according to claim 8, inthe form of a cream liqueur.
 11. A cream liqueur food product forconsumption at a temperature elevated above room temperature, the creamliqueur food product comprising: a top layer having (i) less than 70%(w/w) water, (ii) more than 15% (w/w) fat; (iii) at least one topemulsifier; and (iv) at least one top thermoreversible setting agent,the at least one top emulsifier and the at least one topthermoreversible setting agent being in an amount sufficient to maintainthe top layer in a gel phase at room temperature, said amount of said atleast one top emulsifier and said at least one top thermoreversiblesetting agent permitting thermoreversion of said top layer to a liquidphase at said temperature elevated above room temperature; and a baselayer including at least one base thermoreversible setting agent in anamount sufficient to maintain the base layer in a gel phase at roomtemperature, said amount of said at least one base thermoreversiblesetting agent permitting thermoreversion of said base layer to a liquidphase at said temperature elevated above room temperature, wherein the,or each, top emulsifier or top thermoreversible setting agent is notsodium caseinate.
 12. A beverage food product according to claim 3, inwhich the top layer contains 0.1 to 1.75% (w/w) of the least onethermoreversible setting agent selected from the group consisting ofgelatine, kappa-carrageenan, iota-carrageenan, mixtures of kappa andiota-carrageenan; and mixtures of one or both of kappa andiota-carrageenan with gelatine.
 13. A beverage food product according toclaim 1, in which said base layer contains 0.1 to 3.5% (w/w) of said atleast one base thermoreversible setting agent, the base thermoreversiblesetting agent being selected from the group consisting of gelatine,carrageenan and mixtures thereof.
 14. A beverage food product accordingto claim 1, in which said base layer contains 0.1 to 3.5% (w/w) of saidat least one base thermoreversible setting agent, the basethermoreversible setting agent being selected from the group consistingof gelatine, kappa-carrageenan, iota-carrageenan, mixtures of kappa andiota-carrageenan and mixtures of one or both of kappa andiota-carrageenan with gelatine.
 15. A beverage food product according toclaim 1, in which the top layer contains 40-50% (w/w) water.
 16. Abeverage food product according to claim 2, in which the top layercontains 40-50% (w/w) water.
 17. A beverage food product according toclaim 4, in which the top layer contains 20-40% (w/w) fat.
 18. Abeverage food product according to claim 2, in which the top layercontains at least one comestibly suitable alcohol.
 19. A beverage foodproduct according to claim 4, in which the top layer contains at leastone comestibly suitable alcohol.
 20. A beverage food product accordingto claim 9, in the form of a cream liqueur.